In this study, the potential of formulating edible films from polymeric hydrocolloid materials (alginate, pectin, chitosan) in cocoa husk extract as the source of bioactive compounds was investigated, in order to produce edible coating films with functional properties. The effect of enrichment with polyphenolic compounds derived from cocoa husk extract was determined by comparing the produced films with control films obtained only in distilled water. For their comparison physical, mechanical and sensory properties, bioactive compounds prior and after drying of films at 60°C and antioxidant capacity were determined, and the relation between specific properties (colour, sensory and mechanical properties) was deduced by correlation analysis. According to the obtained results, edible films were produced with thickness ranging from 30-100 μm, which was primarily in dependance of the preparation mode (in water or cocoa husk extract), while the water and dry matter content were more affected by the employed biopolymer material. Control alginate film generally exhibited the best mechanical (highest tensile strenght - 6,17 N and lowest deformation - 0,73 %) and sensory properties, while the enriched chitosan film prepared in cocoa husk extract exhibited the poorest respective properties and the highest thickness (104,67 μm). By preparing the films in cocoa husk extract a significant increase of bioactive compounds content was achieved (even up to 3-fold higher) in relation to control films, while the bioactive properties remained preserved even after drying of films at 60°C. Enrichment of films in cocoa husk extract enabled to markedly enhance the bioactive content, but it negatively affected the physical, mechanical and sensory properties of produced films, which were better for control films (especially alginate one).